A little inspiration for your next meal
From everyday comforts to something new. Make something delicious.
Rigatoni tossed in a homemade marinara sauce made with tomatoes, gently cooked garlic, extra-virgin olive oil, oregano and fresh basil. The pasta finishes cooking in the sauce with a little reserved pasta water, creating a glossy coating without cream or butter. Makes four generous main-course portions.
Ripe tomato slices layered with soft fresh mozzarella, fragrant basil and a light drizzle of extra-virgin olive oil. This simple Caprese salad relies on careful seasoning and well-drained cheese rather than a heavy dressing, making a fresh appetizer or side for four.
Penne pasta tossed in a bold tomato sauce made with olive oil, garlic, dried chilli and parsley. The sauce is simmered until concentrated, then finished with starchy pasta water so it clings to the ridges of the pasta. This version contains no cheese and is suitable for a vegan meal when made with egg-free pasta.
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